Slow Cooker Barbacoa Short Rib Tacos

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  1 tbsp Vegetable oil
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  6 lbs Beef Short Ribs, Bone-In
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  4 Chipotle peppers in adobo sauce(28g)
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  1 Yellow Onion(110g)
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  1 tbsp Garlic
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  0.3 cup BBQ Sauce
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  0.3 cup Lime Juice, Fresh
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  2 tbsp Vinegar, Apple Cider
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  2 2 bay leaves
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  1 tbsp Cumin, Ground
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  1 tbsp 1 tablespoon salt
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  0.5 cup Low Sodium Beef Broth
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  12 Tortilla, Corn, 6-Inch(312g)
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  0.5 cup Cilantro, Fresh
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  2 Avocado(300g)
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  1 tsp Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Heat the vegetable oil in a large skillet over medium-high heat. Trim visible fat from the beef short ribs, then brown them in batches until deeply browned on both sides, about 3–4 minutes per side. Transfer each batch to a slow cooker as they finish.
2. 2In the same skillet over medium heat, add the chopped onion and sauté for 3–4 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
3. 3Add the chipotle peppers in adobo sauce, BBQ sauce, fresh lime juice, apple cider vinegar, ground cumin, bay leaves, salt, and low-sodium beef broth to the skillet and stir to combine. Cook for 2–3 minutes, stirring occasionally.
4. 4Pour the sauce mixture over the browned ribs in the slow cooker, ensuring the meat is submerged. Cover and cook on low for 4–5 hours until the meat is falling off the bone and pierces easily with a fork.
5. 5Remove the ribs from the slow cooker and let cool slightly. Shred the meat from the bones and discard the bones, removing any excess fat. Skim fat from the surface of the cooking liquid using a metal spoon and discard.
6. 6Stir the shredded meat back into the sauce and season with additional salt to taste. Keep warm on the slow cooker's low setting.
7. 7Warm the corn tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable and lightly charred in spots.
8. 8Divide the barbacoa meat and sauce evenly into 12 airtight containers while hot. Cool to room temperature, then seal and refrigerate. Serve each portion in warm tortillas topped with fresh cilantro, diced onion, avocado slices, and sour cream.